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Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Pressure Cooker Version
Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it - in the pressure cooker, the oven or in the microwave.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 theyadmin📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. Add 2 cups of water to the cooker and lock the lid in place.
2
Pressure cook on HIGH for ⏱️ 15 minutes (depending on the size of the spaghetti squash, you may need more or less time). Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
3
While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
salt and freshly ground black pepper
4
Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least ⏱️ 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.
olive oil (optional)extra virgin olive oil
Nutrition Facts
calories
343 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
630 mg
protein Content
14 g
cholesterol Content
11 mg
carbohydrate Content
56 g
saturated Fat Content
3 g
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